Beurre Noisette (Brown Butter)

Browned Butter
Browned Butter

Let’s take butter up a notch in flavour! Try this recipe at least once – I promise you will not regret it. Deep, rich, nutty flavours that remind me of caramel, a block or two of browned butter can be used to cook eggs, add to your baking, or melt and pour over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. If you have mastered keto pancakes (my recipe is coming soon – keep an eye on my Instagram), you can pour this melted beurre noisette (the fancy French term for browned butter) after cooking and scatter with powdered sweetener. The possibilities are endless. (hello, BPC, anyone?!) And – even more good news: You are essentially removing the milk solids from the butter, so this is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 0g
(0%); Fat 9.8g (100%); Protein 0g (0%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

If you do not have muslin to effectively strain the milk solids after browning, try using a fine mesh sieve layered with a sheet of best-quality kitchen paper and strain a little at a time to avoid overflow. Macros were calculated per 10g / 0.4oz block, so portion accordingly once the butter has set. You are free to then grab-and-go with ease when cooking…

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Print Recipe
Beurre Noisette (Brown Butter)
Deliciously nutty, this browned butter will become your new favourite go-to, coming in at 0g carbs per serving (1 serving = 10g / 0.4oz)
Browned Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Sauces / Condiments
Prep Time 2 minutes
Cook Time 15 minutes
Passive Time 3 hours to set
Servings
blocks (10g / 0.4oz each)
Ingredients
  • 100 g unsalted grass-fed butter
Course Sauces / Condiments
Prep Time 2 minutes
Cook Time 15 minutes
Passive Time 3 hours to set
Servings
blocks (10g / 0.4oz each)
Ingredients
  • 100 g unsalted grass-fed butter
Browned Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt the butter in a small pan over moderate heat.
  2. Keep an eye on it, you will see it starts foaming. You will soon notice a delicious caramel, nutty aroma and the butter will start browning.
  3. Before the milk solids (that have separated and sunk) start burning and ruining the batch, remove the pan from the heat and strain the melted mixture through a double layer of muslin into a wide-bottomed bowl or small, suitable tray. Discard the muslin containing the foam and browned milk solids.
  4. Place in the fridge for several hours to set, then slice the browned butter into handy little blocks (approx. 10g / 0.4oz pieces) for easier use, like I have done in the pic.
  5. You will yield approximately (80g / 2.8oz) of delicious browned butter after removing the milk solids.
  6. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per serving (per 10g / 0.4oz block)
0%          Carbs
0%          Protein
100%     Fat

Nutritional Information per serving (per 10g / 0.4oz block)
Calories                         88Kcal / 368kJ
Fat                                  9.8g
of which saturates       5.8g
Carbohydrates             0g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0g
Fibre                               0g
Protein                           0g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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